Ingredients
Scale
- 12 oz high-protein pasta (chickpea or lentil pasta works great)
- 3 cups butternut squash, peeled and cubed
- 1 cup low-sodium cottage cheese (full fat or 2% for creaminess)
- 1/2 cup vegetable broth (plus more for thinning)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried sage or 4–5 fresh leaves
- Salt and black pepper to taste
- Optional: Grated parmesan cheese and red pepper flakes for serving
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, diced onion, and minced garlic with olive oil, salt, and pepper on a large baking sheet. Roast for 25–30 minutes or until the squash is fork-tender and slightly caramelized. If you are using fresh sage, add it to the pan during the last 5 minutes of roasting for an infused flavor.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it reaches al dente. Before draining, reserve about 1 cup of starchy pasta water. Drain the pasta and set it aside in the pot.
- Transfer the roasted squash mixture into a high-speed blender or food processor. Add the cottage cheese, vegetable broth, and nutmeg. Blend on high until the mixture is completely smooth and looks like a thick, orange cream. If the sauce is too thick to blend, add a splash of the reserved pasta water.
- Pour the butternut squash sauce over the cooked pasta in the pot. Turn the heat to low and toss everything together. Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency and clings perfectly to the noodles. Adjust seasoning with salt and pepper.
- Divide the pasta into bowls. Top with a sprinkle of grated parmesan cheese, extra black pepper, and red pepper flakes if you enjoy a little heat. Serve immediately while hot and creamy.
- Cook Time: 45 minutes